Crispy Celeriac Croquettes

This is a great way to reinvent Celeriac, it benefits from a bit of salt here.

Have this with a juicy crisp salad and reisling or chardonnay if you drink, and you are in heaven.

Enjoy!

Ingredients

  • Streamside Celeriac
  • 2 eggs
  • ½ cup of flour
  • 1 tspn salt
  • .5 tspn of ground black pepper
  • 200g of panko crumbs
  • 50 g of parmesan grated
  • 100 ml of rice bran oil or frying oil

Parsley sauce

  • Streamside Italian Pasley half bunch
  • Lemon 1 juiced and zested
  • Garlic clove
  • Olive oil 50 ml
  • 20g Capers
  • Streamside lettuce mix

Celeriac Schnitzel

  • Cut the Celeriac into 1cm rounds across the width
  • Streamside Celeriac, peeled and cut into 1 cm slices across the width.
  • Cut into quarters
  • Round off the three edges so they are more circular.
  • Boil in salted water for 10 minutes. Drain and dry. Cool completely.
  • Make a dredge mix, in three separate bowls or containers, place seperatley flour and whisk in the salt and pepper.
  • Place 2 eggs and beat in the second bowl.
  • Place 200g panko crumbs mixed with 50g of parmesan in the last bowl.
  • When celeriac is cool and dried off, dip into flour, coat evenly, and pat off excess.
  • Dip celeriac into egg mix and coat and drain excess, transfer to the panko crumb bowl to coat in crumbs fully, while being careful not to knock off excess.
  • Heat the oil in a heavy bottomed wide pan to 160°C.
  • Fry the rounds of celeriac until golden on each side drain oil inbetween batches of the crumbs, repeat again with second lot if making 20+ in one go.
  • Use the off-cut in a celeriac, carrot and potato mash for another meal or this meal.
  • To make parsley sauce place everything in a blender and blend until smooth sauce is reached.
  • Serve with salad dressed salad and feta
Back to blog